Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Tomoaki Wauke"'
Autor:
Tomoaki Wauke, Sohya Koide, Naoki Kawano, Takumi Kato, Hiroyuki Fukushima, Yuma Takebuchi, Go Okada, Takayuki Yanagida
Publikováno v:
Japanese Journal of Applied Physics. 61:102007
We synthesized Ca2BO3Cl with various amounts of MnCl2 to fabricate phosphors for radiation dosimetry. After the synthesis, we evaluated their scintillation, thermally-stimulated luminescence (TSL), and optically-stimulated luminescence (OSL) characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07958da9fa22441a064a2759f9240396
https://doi.org/10.35848/1347-4065/ac9104
https://doi.org/10.35848/1347-4065/ac9104
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 48:1-7
The identification of 20 strains of yeasts isolated from foods by means of DNA sequence analysis with two kinds of universal primers for the rDNA region was examined, and the results were compared with those of the conventional phenotyping test using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d386fd9ebf1f026128dad6409a4e49a0
https://doi.org/10.3358/shokueishi.48.1
https://doi.org/10.3358/shokueishi.48.1
Publikováno v:
Japanese Journal of Food Microbiology. 22:24-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f0c8ac5ae4b0525403a87765e33e54e
https://doi.org/10.5803/jsfm.22.24
https://doi.org/10.5803/jsfm.22.24
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 43:160-164
Production of volatile substances from edible oils and their constituents by Penicillium corylophilum was studied to clarify the mechanism of flavor production from a non-stick oil by the organism in a rice cake system. First, edible oils from plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d6ce38532ae72663b21aa64b1f27fdb
https://doi.org/10.3358/shokueishi.43.160
https://doi.org/10.3358/shokueishi.43.160
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 42:7-12
Natural flavor was accidentally produced from rice cake products in Japan. A non-stick oil had been sprayed on the products during the production process. It was found that a Penicillium corylophilum strain, a contaminant of the oil, produced the fla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::391c45afca5f9f9a61102eb5aef5a5c1
https://doi.org/10.3358/shokueishi.42.7
https://doi.org/10.3358/shokueishi.42.7
Autor:
Takeshi Itoh, H. Tamura, Satoshi Morozumi, Hiroshi Fujikawa, M. Nakazato, J. Aketagawa, Tomoaki Wauke
Publikováno v:
Letters in Applied Microbiology. 28:211-215
The growth of mould spores of Penicillium sp. and Cladosporium sp. inoculated in a commercial mineral water product was studied. The strains had been isolated as fungal foreign bodies in commercial mineral waters. In product A, which was not original
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3ee618492ab5dc6459d07bbb3c58021
https://doi.org/10.1046/j.1365-2672.1999.00513.x
https://doi.org/10.1046/j.1365-2672.1999.00513.x
Autor:
Yumi Hashimoto, Hiroshi Fujikawa, Takeshi Itoh, Tomoaki Wauke, Kenji Ohta, Jun Kusunoki, Yayoi Noguchi
Publikováno v:
Japanese Journal of Food Microbiology. 13:41-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bea60dc6886afb0842dee56eadd941b
https://doi.org/10.5803/jsfm.13.41
https://doi.org/10.5803/jsfm.13.41
Autor:
Fusako Ishikawa, Tomoaki Wauke, Mitsuo Nakazato, Takako Moriyasu, Kazuo Saito, Taichiro Nishima, Satoshi Morozumi, Yukihiro Tamura, Kenji Fujinuma
Publikováno v:
Eisei kagaku. 40:203-209
An analytical method for the determination of putrescine (Put), cadaverine (Cad), histamine (Him), tyramine (Tym), and spermidine (Spd) in foods by high performance liquid chromatography was described. The five amines were extracted from fish, fish p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aa73dee7ba29c8f212ae73f688a7e27
https://doi.org/10.1248/jhs1956.40.203
https://doi.org/10.1248/jhs1956.40.203
Publikováno v:
Mycotoxins. 1993:7-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd1eff8288d8db5f233a49402476cfc6
https://doi.org/10.2520/myco1975.1993.7
https://doi.org/10.2520/myco1975.1993.7
Autor:
Tomoaki Wauke, Seiko Ono, Teruyoshi Arai, Hisaaki Shiomi, Yosikazu Naito, Seiji Sekine, Masaki Shiraishi, Hiroshi Fujikawa, Satoshi Morozumi
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 42(4)
Food hygiene in Japanese-style confectionery factories is hard to practice because the businesses are small. In a supporting system of voluntary-based hygienic management in this field, we microbiologically investigated the production processes of "M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05ceb91b026e4f11460da5fea6073cdf
https://pubmed.ncbi.nlm.nih.gov/11817143
https://pubmed.ncbi.nlm.nih.gov/11817143